Brunch Scones

109 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 45 min

“I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.” - by BIANCA123

Ingredients

1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
2/3 cup whole milk
1/2 cup currants
1 egg yolk, beaten

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

Nutrition

Amount Per Serving (8 total)

Calories
239 cal
12%

Fat
8.7 g
13%

Carbs
36.8 g
12%

Based on a 2,000 calorie diet

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Reviews (109)

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XVELVETX

Apr. 29, 2006

"Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delic..." See moreious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad."

whiteorchidbloom

Aug. 23, 2005

"These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circle with..." See more a little space in between on parchment. They rose beautifully, baked to a golden brown, were light and fluffy, and tasted very good. These were fast and easy and I will make them again. Thanks for the recipe!"

RACHELDB

Sep. 25, 2005

"These scones turned out fantastic! Moist & fluffy. I only had salted butter in but they still turned out great. The dough was a bit moist so I didn't bother rolling out the dough. Instead, I just ..." See moredivided the dough into eight pieces and pressed them into circles. I also didn't bother brushing the tops of the scones with the egg yolk. To me, that just didn't seem necessary. I will defnintely make these again!!"

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